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Every technique is orientated towards quality. After sorting on the bench, the grapes are gravity fed to the small, t...Read more...
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Food Pairings for Ets Milhade Co Château Boutisse St -Emilion Grand Cru Rouge
Every technique is orientated towards quality. After sorting on the bench, the grapes are gravity fed to the small, temperature controlled stainless steel vats. Natural yeasts trigger fermentation which is prolonged, and followed by 3 week maceration for extraction of color, fruit and tannin. Malolactic takes place in new oak barrels in the adjacent cellars. Fining is done with egg whites and racking is done every 3 months. Following extented (18 months) aging in new oak, the wine is lightly filtered before being bottled.
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